APPLE AND CHICKEN CURRY | SA Garden and Home

APPLE AND CHICKEN CURRY

Last updated on 3 Oct 2016

INGREDIENTS

  • 4 chicken breasts, skinned and cubed
  • 2T plain flour
  • ½t salt
  • ¼t freshly ground black pepper
  • 2T vegetable oil
  • 1 onion, sliced
  • 3T chunky fruit chutney
  • 6 ready to eat dried apricots, halved
  • 3 Golden Delicious apples, peeled and diced
  • 3T medium curry paste
  • 400ml coconut milk
  • 1/3 cup sultanas
  • ½ cup cashew nuts
  • handful of fresh coriander leaves, to top (optional)

METHOD

  1. Add the chicken to a mixing bowl. Mix in the flour, salt and pepper and toss until covered.
  2. Heat half the oil in a pan and cook the chicken for 10-12 minutes until golden brown. Remove the chicken from the pan and set aside.
  3. Heat the remaining oil in the pan and cook the onion for 3-4 minutes until soft. Add the chutney, apricots and half the apple.
  4. Add the curry paste and coconut milk. Bring to the boil, reduce the heat and simmer for 20 minutes with a lid on.
  5. Add the remaining apple, sultanas, cashew nuts and the browned chicken and cook for a further 5 minutes or until the chicken is thoroughly cooked and the sauce thick and shiny. Taste and adjust seasoning if necessary.
  6. Serve with rice and/or naan bread and a sprinkling of coriander leaves

(This recipe serves 4 people)

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